Thursday, March 4, 2010

Taco Soup

1/4 cup water
1 white onion, diced
1 tablespoon garlic, minced
1 14-16 oz can corn (including all the liquid)
1 14-16 oz can kidney beans (including all the liquid)
1 14-16 oz can pinto beans (including all the liquid)
1 14-16 oz can hominy (including all the liquid)
1 cup salsa
1 packet taco mix (watch out for animal products)
1/4 cup pickled jalapenos, diced (optional)
1 7-8 oz can diced green chiles
1 28 oz can diced tomatoes (including all the liquid)
3/4 cup TVP

In a large pot, on high heat, saute the onion and garlic in the 1/4 cup water until the onion is translucent.

Dump in the cans of corn, hominy, kidney beans, pinto beans, green chiles, and tomatoes. Add the diced jalapenos (optional), salsa, and taco seasoning. Stir occasionally, until all the vegetables are heated through, about 10 minutes.

Add the TVP and cook an additional 2 to 3 minutes stirring almost constantly so TVP won't stick to the bottom of the pot.

Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and/or cilantro... or whatever else floats your boat!

Makes: 1 big pot, about 10 servings
Preparation time: 5 minutes
Cooking time: 15 minutes


Stella said...

Hi Amy. Good Morning! This soup looks really nice. Maybe I'll fire up the cauldron a little later and try it.

amymylove said...

You should! It's so easy :)